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New Orleans Cholent (M, TNT)
Source: "Jewish Cooking In America," by Joan Nathan
Serves: 6 or more, depending on size of brisket

whole brisket
salt to taste
cayenne pepper, to taste
3 tablespoon olive oil
3 onions, peeled and sliced thickly
2 cups dried lima, fava, kidney or other beans, washed and drained
4 cup water, or to cover
1 tablespoon flour

Rub the brisket with the garlic, salt and cayenne pepper, sear in a heavy skillet in the olive oil.

Surround with the garlic, onions, beans and salt, add water, cover and bake in a preheated 250°F oven for 8 hours.

Just before serving mix the flour with 1/4 cup of the gravy, stirring briskly. Then stirring constantly, pour the paste into the gravy.

you can also cook the dish ahead of time, refrigerate overnight, skim off the fat, slice the brisket and reheat.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A